Flavor & The Menu

You heard it here first, Chef Jay Z Ziobrowski CEC is in it to win it! We have loved seeing all of our 2025 Kitchen Collaborative chef concepts rolling in with inventive flavor play and we can't wait to see what they come up with next. We're highlighting the first round of dishes today on Flavor & The Menu's newsletter, so be sure to sign up if you aren't already on our list! https://lnkd.in/e3GD9tx2

Brunch is hardly a new concept, but the daypart's seemingly inexhaustible well of innovation makes it?a perennial?favorite among consumers and menu developers alike. From global flourishes to ultra decadence, Nancy Kruse takes a look at the latest trends?within this beloved category. Read on: https://lnkd.in/e4rPFk2D

Venerable Irish brewer Guinness has been on an internet-driven tear, making it the fastest-growing imported beer in the country. Impetus behind its rise: the “splitting the G” fad, which entails drinkers chugging the stout in the hopes that the horizon between the beverage and the foam falls in the middle of the signature “G” on the pint glass. The practice has reportedly enjoyed a strong boost thanks to celebs like the Jonas Brothers and John Cena splitting their own Gs online, and it may provide a promotional tailwind for operators looking to goose traffic on St. Patrick’s Day. More culinary comebacks in the latest Bites and Sips by Nancy Kruse: https://lnkd.in/eHN5iNNj

The tart citrus with serious flavor punch??? Also known as the?Seville or bitter orange, this complex citrus?is?showing up in creative drinks and dishes that showcase its intense tartness. Take a look at in-market examples that inspire menu ideation around the sour orange: https://lnkd.in/efQJRPCX

Flavor's Managing Editor Katie Ayoub sat down with Mindy Armstrong, VP of menu innovation at Ascent Hospitality Management, to discuss all things F&B?at?Perkins.?The legacy diner is?building on the strength of classic items while also introducing new offerings. The result? A menu that bridges generations and tastes: https://lnkd.in/ehHkmSwx

There’s a big, beautiful world of scrumptious baked goods to explore beyond ubiquitous go-tos like the American donut or French croissant. This is not breaking news, but what is striking today is the proliferation of both large chain and smaller concept global bakeries across the country. San Antonio’s La Panadería is a Mexican-inspired bakery, attracting lines around the block thanks to an eclectic menu of baked goods. It’s home to items like these colorful conchas and the Tres Leches Croissant, split and filled with tres leches cream and fresh strawberries. Read on: https://lnkd.in/evtsJh_f By Katie Ayoub

Guava gains ground ?? A versatile fruit with global roots,?guava?is perfectly poised to move deeper onto American beverage scene, with menu mentions already up 40 percent in the past four years.?From boozy libations and non-alc concoctions all the way to coffee,?guava?could be the next "it" ingredient in the tropical fruit category. Get the Trend: https://lnkd.in/eS7cge_a

How about them apples? ?? Even as tropical fruits like mango, papaya and guava gain traction,?apples?remain a perennial menu star. Their combination of availability, affordability and familiarity is hard to beat, and restaurants continue to find fresh ways to feature the fruit in sweet, savory and sippable offerings. Read on: https://lnkd.in/eMqEiUMR By Nancy Kruse

Chefs, we are looking forward to seeing your concepts come to life! Check out the unboxing of our 2025 Kitchen Collaborative items below and stay tuned for spotlights on sponsors and concepts.

Charlotte, N.C., might be known for NASCAR, banking and barbecue, but its restaurant scene goes far beyond fast cars and smoked meats. Digital managing editor Nicole Duncan visited the growing city to see if it lived up to this new foodie reputation and found everything from Peruvian coffee and rainbow-hued dumplings to afternoon tea service and authentic yet laid-back pasta. Get the details: https://lnkd.in/eFwExaaT